Patagonian Black Welsh Cake
Ingredients
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- 1 cup walnuts, almonds, or hazelnuts, or a mix of all three
- 1/2 cup raisins
- 1/2 cup golden raisins
- 1/2 cup chopped candied fruit peel (optional)
- 1/4 cup chopped maraschino cherries (optional)
- 1 cup rum
- 1 cup butter, softened
- 1 1/4 cup dark brown sugar
- 5 eggs, separated
- 2 tablespoons molasses
- 3 tablespoons honey
- 1 tablespoon cinnamon
- 1 tablespoon pie spice
- 2 teaspoons baking powder
- 2 1/2 cups flour
- 1 1/2 cups powdered sugar
- 3 to 4 tablespoons fresh orange juice
- Roughly chop the nuts. Soak the nuts, raisins, and candied fruit in the rum overnight. Drain the nuts and fruit and reserve the rum.
- Preheat the oven to 350 degrees.
- Cream the butter with the brown sugar.
- Gradually beat in the five egg yolks, molasses, and honey.
- Sift the flour with the cinnamon, pie spice, and baking powder and add to the batter, alternating with the reserved rum. Stir in nuts, raisins, and fruit.
- In a separate, clean bowl, beat the egg whites until stiff peaks form. Fold egg whites gently into the batter.
- Pour the batter into a 9 x 5 inch bread pan, or into a 10 inch diameter by 2 inch cake pan.
- Bake for 45 minutes, then check cake. A toothpick inserted in the center should come out clean. If the cake is not done, return to the oven and check every 10 minutes until the toothpick comes out clean.
- To make the icing, place 1 1/2 cups powdered sugar in a bowl. Whisk in orange juice 1 tablespoon at a time, until desired consistency is reached. Icing should be slightly runny.
- Drizzle icing over top of cake, and decorate with raisins and nuts.
For More Information Please Visit: http://southamericanfood.about.com/od/desserts/r/tortagalesa.htm